A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry. Yorkshire Puddings, fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft
middle.

Learn how to cook the Perfect Prime Rib Roast.
Check out my award-winning and popular Prime Rib Recipe Tutorial on
cooking the perfect prime rib roast. Learn how to purchase, prepare, and cook your perfect prime
rib roast. You won't be sorry!

Traditionally Yorkshire Pudding is made in one large dish or your meat roasting
pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin
tins or popover pans. You be the judge of how you would like to
cook and serve them. See photos below.

After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.

Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.

Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven.
NOTE: The fat in the muffin tin should be almost smoking.

Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some
additional air. Quickly pour the batter into the hot pan/pans on top of the hot drippings.NOTE: If using popover or muffin pans, fill
1/3 full. The fat should sizzle when you pour the batter. Work quickly, so you don’t lose all the oven heat.